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Baked fish with chorizo crumb

Baked fish with chorizo crumb

Total Time
25 min
10 min
15 min
Fish contains protein as well as essential vitamins and minerals so it's a great choice for dinner. Add flavour by making a crumb with chorizo, sourdough and parsley.


Chorizo sausage

70 g, (1x70g) finely chopped

White sourdough bread

70 g, torn into small pieces

Fresh flat-leaf parsley

¼ cup(s), roughly chopped

Fresh lemon rind

1 tsp, finely grated


2 clove(s), thinly sliced

Skinless white fish, raw

600 g, (4x150g firm fillets)

Green string beans

500 g

Sun-dried tomato, not in oil

50 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 200°C. Line a baking tray with baking paper.
  2. Heat a small non-stick frying pan over medium heat. Cook chorizo, stirring, for 3-4 minutes or until chorizo starts to release oil.
  3. Process chorizo, bread, parsley, rind and half the garlic in a food processor until it reaches a breadcrumb consistency.
  4. Place fish, skin-side down, on prepared tray. Press chorizo mixture on top of fish. Bake for 10-12 minutes or until fish is cooked through and topping is golden.
  5. Meanwhile, cook beans in a medium saucepan of boiling water for 2-3 minutes or until bright green and just tender. Drain and refresh under cold water. Drain.
  6. Lightly spray a large non-stick frying pan with oil and heat over medium heat. Add remaining garlic and cook, stirring for 30 seconds or until fragrant. Add beans and sun-dried tomatoes and cook, stirring, for 3-4 minutes or until heated through. Serve with fish.


TIPS: You can use any firm white fish fillets for this recipe, such as ling, barramundi or snapper. Swap beans for 2 bunches broccolini.